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It’s eggplant season, so my household always looks forward to making our beloved Mediterranean Moutabal Eggplant Dip. My family adores this delicious dip recipe, and it’s also a great way to create the classic dish baba ganoush using eggplants.
There are two ways to roast the eggplant in the oven. You can cut them in half lengthwise, drizzle some olive oil, and roast them in the oven flat face down to get them caramelized and tender. You can wrap the whole eggplant with foil and punch some holes in different parts so the eggplant won’t explode.
Mediterranean dips Moutabal vs. Baba Ganoush.
While Moutabal and Baba Ganoush are made from roasted eggplants and share some common ingredients, their texture and flavor differ. Moutabal is a smoother dip that usually contains tahini, lemon juice, garlic, and sometimes yogurt. On the other hand, Baba Ganoush is chunkier and often includes additional ingredients like chopped walnuts, pomegranate molasses, and seeds. Adding these ingredients gives Baba Ganoush a more complex flavor and a satisfying crunch. Ultimately, the choice between the two dips, Moutabal and Baba Ganoush, comes down to personal preference and the occasion for which you prepare them. Both dips are delicious and popular for mezze platters, served next to tabbouleh and dolma, and mouhmarra, all served with homemade taboon bread or a side dish to accompany a main dish.
How to Choose Eggplants?
When selecting an eggplant, look for one that is smooth and shiny. Avoid eggplants with wrinkles or brown spots, as these may be old and drying out. Additionally, make sure the eggplant feels firm to the touch. Soft eggplants are likely less fresh and may soon be overripe. Choosing smaller eggplants is also a good idea, as they tend to have smaller seeds and be less bitter than larger ones. Following these tips, you can select the best eggplant for your recipe and ensure it will be flavorful and enjoyable.
How to prepare the eggplant for the moutabal dip
There are several ways to prepare the eggplant for making Moutabal, and the method you choose can impact the final texture and flavor of the dip. One popular method is to roast the eggplant on a grill, giving it a smoky flavor and charred exterior. To do this, prick the eggplant with a fork a few times and place it directly on the grill over medium-high heat. Turn the eggplant occasionally until it’s charred and tender, which takes 30 to 40 minutes.
Another option is to bake the eggplant in the oven, a quicker and easier method that still yields excellent results. Cut the eggplant in half, drizzle with olive oil, and bake at 425°F for 30 to 40 minutes or until tender. Once cooked, remove the eggplant from the oven and allow it to cool. Then, scoop out the flesh and place it in a strainer to drain any excess liquid. This will result in a thicker and creamier dip.
Preheat the oven to 425F, cut the eggplant lengthwise, brush with 2 tablespoons of olive oil, place on a baking sheet flat side down, and bake for about 35 minutes until tender. Remove from the oven and set aside to cool off
Discard the water and transfer the eggplant to a cutting board to chop finely. Return the eggplant to a clean bowl, and add the lemon juice, the minced garlic, tahini sauce, salt, black pepper, cumin, and one tablespoon of the chopped Italian parsley. Mix well and adjust salt to taste!
Assemble in a bowl, sprinkle the Italian parsley and some sumac or smoked paprika on top, drizzle with some olive oil, and serve cold! With some toasted pita bread!
How to Serve Moutabal?
Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials
|2 large eggplant (roasted peeled and drained)|
|4 garlic cloves (minced)|
|¼ cup tahini sauce|
|¼ cup fresh lemon juice|
|1 tablespoon plain greek yogurt|
|2 tablespoons Italian parsley (chopped)|
|2 teaspoons salt|
|1 teaspoon black pepper|
|1 teaspoon cumin|
|Olive oil to drizzle|
|Sumac or smoked paprika for garnish|
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